Gluten-free lemon meringue cupcakes
Makes 12 Cost per serve $0.35 Hands-on time 20 min Cooking time 20 min
gluten free 100g reduced-fat table spread 1 teaspoon vanilla extract 1½ tablespoons lemon zest ½ cup caster sugar,
plus ½ cup extra 2 eggs 1½ cups gluten-free
self-raising flour ¼ cup reduced-fat milk ¼ cup gluten-free lemon curd 3 egg whites 1 Preheat oven to 160°C. Line 12 x ¹⁄³-cup muffin-pan cups with paper cases. 2 Place the table spread, vanilla extract, lemon zest and ½ cup of the caster sugar in a small bowl; beat with an electric mixer until light and fluffy. Add the eggs to the bowl, one at a time, beating the mixture between additions. 3 Transfer egg mixture to a large bowl. Stir in half of the flour, then stir in half of the milk; repeat this process with remaining flour and milk until batter combines. Divide batter among muffin-pan cups and bake for 15 minutes. Leave cooked cupcakes to stand in the muffin pan for 2 minutes. 4 Make six small holes in the top of each cupcake with a teaspoon. Spoon the lemon curd into the cupcakes, then transfer cupcakes to a wire rack to cool completely. 5 Increase oven temperature to 210°C. Beat egg whites with an electric mixer until soft peaks form; gradually add remaining sugar, beating until it dissolves. Fit a medium piping bag with a 2cm piping nozzle and fill with egg-white mixture. Pipe mixture onto tops of the cupcakes in a circular motion. Bake cupcakes for 2–3 minutes, or until the meringue is light golden. Serve.
Bitter-sweet lemon flavour tang-talises your taste buds!
706kJ/169cal Protein 3.7g Total Fat 4.4g Sat Fat 0.9g Carbs 28.9g Sugars 16.8g Fibre 0.7g Sodium 84mg Calcium 44mg Iron 0.3mg